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Professional Projects
This menu from a restaurant lists appetizers, sandwiches, salads, entrees and desserts with their prices. The appetizers include a dip trio, artichokes and smoked salmon. Sandwich options are a veggie burger, club, Reuben and French dip. Salads include Caesar, beet and asian chicken. Entrees include fish, ribs, steak and rotisserie chicken. Desserts are a brownie, cobbler and pie.
Professional Projects
- 16. MENU MENU ——————————————————————————— The “Cor alroom” Burger with gruyere, carmelized onion and arugula — 10 — ruBenesque sandwiCh The “Coral Room” Burger with gruyere, carmelized onion and arugula 10 Rubenesque Sandwich with toasted corn rye and baby swiss 12 with toasted corn rye and baby swiss — 12 — rio gr ande Pork sandwiCh with curtido slaw and avocado — 11 — Rio Grande Pork Sandwich s Te ak sandwiCh with curtido slaw and avocado 11 center-cut filet with Lugar steak sauce and arugula — 15 — Steak Sandwich center-cut filet with lugar steak sauce and arugula 14 Suburban Tuna Sandwich with havarti and iceberg lettuce 11 Classic Chicken Club Sandwich with red onion, iceberg lettuce and chef’s dressing 12 SIDES suBurBan Tuna sandwiCh with havarti and iceberg lettuce — 11 — Cl as siC ChiCken CluB sandwiCh with red onion, iceberg lettuce and Chef ’s dressing — 12 — ————————————————————————————— shredded slaw or kettle chips 5 EACH SIDES Shredded Slaw or Kettle Chips — 5 —
- 17. The “Coral room”Burger with gruyere, carmelized onion and arugula — ten Menu ruBenesque sandwiCh menu with toasted corn rye and baby swiss — twelve rio grande Pork sandwiCh with curtido slaw and avocado — eleven sTeak sandwiCh ——————————————————————————————————————————— center-cut filet with Lugar steak sauce and arugula — fifteen THE “CORAL ROOM” BURGER — with gruyere, carmelized onion and arugula 10 with havarti and iceberg lettuce — eleven suBurBan Tuna sandwiCh Cl assiC ChiCken CluB sandwiCh RUBENESQUE SANDWICH — with toasted corn rye and baby swiss 12 with red onion, iceberg lettuce and Chef ’s dressing — twelve RIO GRANDE PORK SANDWICH — with curtido slaw and avocado 11 SIDES Shredded Slaw or Kettle Chips — STEAK SANDWICH — center-cut filet with Lugar steak sauce and arugula 14 SUBURBAN TUNA SANDWICH — with havarti and iceberg lettuce 11 CLASSIC CHICKEN CLUB SANDWICH — with red onion, iceberg lettuce and Chef ’s dressing 12 Sides — — — Shredded Slaw or Kettle Chips 5 each ——— five each
- 18. S TA RTER S Dip Trio of SmokeD TrouT, AvocADo, HummuS 8 oAk GrilleD ArTicHokeS 10 StarterS Home SmokeD SAlmon 14 Dip Trio of SmokeD TrouT A , vocADo, HummuS SpinAcH & ArTicHoke Dip wiTH reGGiAno 12 12 oAk grilleD ArTicHokeS 10 Home SmokeD SAlmon 14 #1 AHi TunA poke 16 e s ta b l i s h e d f e b r u a r y 1 9 9 8 ToDAy’S Soup 7 san francisco california #1 AHi TunA poke 16 r e s e r v at i o n s 4 1 5 3 9 2 9 2 8 0 E s ta b l i s h E d F E b r ua r y 1 9 9 8 san Francisco S A N D W I C H ES ToDA y’S Soup HouSe-mADe veGGie burGer brown rice and oat bran recipe with melted Jack 13 clASSic club thinly sliced ham and turkey, bacon, Cheddar and Jack 13 ruebeneSque corneD beef with baby Swiss on griddled rye 15 7 SaNDWICHeS cHeeSeburGer fresh-ground chuck steak on house baked bun “loaded” 13 cHeeSeburger fresh-ground chuck steak on house baked bun “loaded” 13 HouSe-mADe veggie burger fAmouS frencH Dip clASSic club fAmouS frencH Dip au jus thinly sliced prime rib on a toasted French roll 17 brown rice and oat bran recipe with melted Jack 13 au jus thinly sliced prime rib on a toasted French roll 17 thinly sliced ham and turkey, bacon, Cheddar and Jack 13 ruebeneSque corneD beef with baby Swiss on griddled rye 15 Sal aDS SALADS cAeSAr SAlAD cAeSAr SAlAD with house made rustic croutons and Reggiano cheese 11 TomATo burATTA SAlAD roasted beets, mâche, classic viniagrette and toasted walnuts 14 ASiAn cHoppeD cHicken SAlAD with cucumber, mango, fresh herbs and noodles 16 SpinAcH & cHicken wAlDorf with flame raisins, bacon, egg and cashews 14 TomATo burATTA SAlAD with house made rustic croutons and Reggiano cheese 11 roasted beets, mâche, classic viniagrette and toasted walnuts 14 ASiAn cHoppeD cHicken SAlAD with cucumber, mango, fresh herbs and noodles 16 SpinAcH & cHicken wAlDorf SASHimi TunA SAlAD THAi nooDle STeAk SAlAD ToDA y’S freSH fiSH i & ii ToDAy’S freSH fiSH i & ii selection and preparation change daily mkt cioppino with shrimp, crab, Halibut and scallops 28 bArbecue pork ribS with coleslaw and thin-cut French fries 27 STeAk & omeleT spinach and goat cheese omelet served with tomatoes 14 fArmer’S mArkeT veGeTAble plATTer assorted and seasonal 14 Jumbo lump crAb cAkeS selection and preparation change daily mkt with Pommery mustard sauce, French fries and coleslaw mkt cioppino with shrimp, crab, Halibut and scallops 28 bArbecue pork ribS with coleslaw and thin-cut French fries 27 STeAk & omeleT spinach and goat cheese omelet served with tomatoes 14 fArmer’S mArkeT vegeTAble plATTer roASTeD prime rib orgAnic roTiSSerie cHicken ruTHerforD rib eye cenTer-cuT fileT with couscous 20 with choice of potato 32 Small Caesar or Nice Little House Salad to accompany your entrée 5 ruTHerforD rib eye with thick-sliced tomato and blue cheese 32 DeSSertS Jumbo lump crAb cAkeS with Pommery mustard sauce, French fries and coleslaw mkt Small Caesar or Nice Little House Salad to accompany your entrée 5 with pan juices and mashed potatoes 19 with thick-sliced tomato and blue cheese 32 SliceD leg of lAmb orGAnic roTiSSerie cHicken with pan juices and mashed potatoes 19 cenTer-cuT fileT with choice of potato 32 assorted and seasonal 14 roasted on the bone and thick-cut with a baked potato 27 roASTeD prime rib roasted on the bone and thick-cut with a baked potato 27 SliceD leG of lAmb with couscous 20 marinated Filet, avocado, mango and basil 16 eNtrée Pl ateS THAi nooDle STeAk SAlAD marinated Filet, avocado, mango and basil 16 E N TR ÉE PL ATES with flame raisins, bacon, egg and cashews 14 seared Ahi, cilantro-ginger viniagrette, avocado and mango 16 SASHimi TunA SAlAD seared Ahi, cilantro-ginger viniagrette, avocado and mango 16 wArm five nuT brownie 8 cobbler of THe SeASon ———————————————————————————————— r E s E rvat i o n s 4 1 5 3 9 2 9 2 8 0 s p l i t p l at E c h a r g E 8 key lime pie 8 4 ————————————————————————————————————————————————————— 1 8 % g r at u i t y a d d E d to pa r t i E s o F 5 o r m o r E D ES S ER TS wArm five nuT brownie 8 cobbler of THe SeASon 8 key lime pie 8 1 8 % g r at u i t y a d d e d t o pa r t i e s o f 5 o r m o r e pa r t i e s o f 7 o r m o r e w i l l b e a c c o m m o d at e d at s e pa r at e ta b l e s s p l i t p l at e c h a r g e 8 SpinAcH & ArTicHoke Dip wiTH reggiAno 4 please, no cell phones in the dining room pa r t i E s o F 7 o r m o r E w i l l b E ac c o m m o dat E d at s E pa r at E ta b l E s plE asE, no cEll phonEs in thE dining ro om
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